This job expired on 6th April 2026
Head Chef
Head Chef
Job Description for Head Chef
Job Title: Head Chef
Reports to: Complex Manager
Role: To lead and manage the team in producing the highest standards of food production for service, to maintain high levels of quality and hygiene whilst working to strict targets on performance and gross profit, whilst ensuring the kitchen environment and procedures comply with legislative guidelines
Main tasks:
1. Ensure all areas under your control are appropriately stocked and operational at all times
2. To ensure the cleanliness and presentation of all areas of the workplace and equipment, within your scope of responsibility, are to the highest standards
3. The recording, reporting and dealing with any repairs, faults or breakages of equipment.
4. To ensure prompt preparation and food service delivery.
5. Preparation, implementation and presentation of both core and special menus taking into account product seasonality, value for money, client base and GP target
6. To maintain stock rotation ensuring food is in date and waste is minimal
7. Comply with all food and hygiene regulations which include allergen information guidelines, COSHH and HACCP
8. Ordering of equipment, stock and assisting in negotiating the provision of services and supplies.
9. Prepare and assist with regular external stocktaking
10. Monitor all deliveries for quality and pricing
11. Assist in budget preparation and administration of the same.
12. Ensure that there is an adequate supply at all times of crockery, utensils, restaurant and kitchenware equipment
13. Work closely with group catering manager in preparing and updating seasonal published menus
14. Regularly report to the group catering manager with rotas, specials, changes or issues and performance updates
15. Actively assist colleagues to provide high levels of customer service with a can do attitude
16. Keep a diary and notes of all departmental activities.
17. Undergo/deliver training as required
18. Deal with all customer enquiries or complaints to company standards and report to your Manager
19. Always to behave in a polite and courteous manner so as to be an ambassador for the company
20. Personal appearance at all times to be in accordance with company standards
21. To have an understanding and awareness of all products and facilities offered by the company
22. To be aware of and apply the provisions of the employee handbook
23. Understand and comply with health and safety requirements applicable to your role
24. Comply promptly with personnel and payroll procedures
25. Preparation and efficient administration of duty rosters
26. Monitor and record attendance and punctuality
About this role
Key Results/Responsibilities
1. Ensuring the smooth running of the food operations to the required standard
2. To ensure observance of all statutory regulations and requirements
3. Identify opportunities to improve the standards of both service and presentation of the park
4. To ensure the highest possible standard of customer care
5. Assist in negotiating, monitoring and controlling expenditure against budgets ensuring the effective management of resources
6. Observe and comply with standards operating procedures
7. Not to bring the company into disrepute
8. To be dressed and presented appropriately to your role at all times
9. To deal effectively with customer enquiries as to products and services
10. To act at all times in accordance with company procedures and standards
11. To carry out your duties in a manner that ensures the safest environment for colleagues and guests alike
12. To assist the personnel and payroll departments by the provision of full, timely and accurate information and records
13. To ensure the appropriate training and development of individuals and teams
14. Ensure attendance and punctuality
15. To respect and encourage Park Rules at all times
The above is not an exhaustive list of duties and you will be expected to perform different tasks as necessitated by your changing role within the organisation and the overall business objectives of the organisation.
What you will need
Required criteria
- Chef Experience
